Nightmare Before Christmas: Insect-Cured Steelhead Sashimi

Directions

Prepare the Cure Mix:

1. 
   1.

   Process 100g of Chicatana ants into a fine powder. The flavor profile of Chicatanas includes notes of smoked cacao, nut brittle, and a bold, washed-rind cheese, offering a salty and smoky taste that pairs well with mezcal or in a salsa chicatana

2. 
   2.

   In a bowl, combine the processed ants with 50g of coconut brown sugar and 100g of microplastic-free salt. Mix thoroughly.

Prepare the Steelhead:

1. 
   3.

   Properly defrost the Seatopia steelhead loin in the refrigerator or under cold water. Pat dry with a paper napkin to remove excess moisture. On a sheet of parchment paper, create a bed of the ant cure mixture, ensuring it is evenly distributed.

Cure the Steelhead:

1. 
   4.

   Lay the steelhead loin on top of the cure mix. Cover the fillet generously with more of the cure mix and a handful of whole Chicatana ants.

2. 
   5.

   Wrap the fish tightly in the parchment paper, burrito-style, ensuring no air can enter. Place the wrapped fish in a hermetically sealed box or container.

3. 
   6.

   After 48 hours, remove the steelhead from the cure and clean thoroughly using water and napkins.

Plating Directions

1. 
   7.

   Carefully remove the skin from the fish using a sharp knife.

2. 
   8.

   Use a sashimi knife to slice the steelhead thinly, cutting against the grain for the best texture.

3. 
   9.

   Remove any pin bones using tweezers.

4. 
   10.

   Lay the cleaned fish skin flat on the plate to serve as the base. Place the sashimi slices side by side on top of the skin for a dramatic presentation.